AI-generated image
Crémet d'Anjou
Light cream dessert
Crémet d'Anjou, the cloud-light cream dessert from Angers
Angers and the Anjou countryside have served crémets since the 1800s: a mixture of fresh cheese, whipped cream and whisked egg white, drained in muslin until it holds its shape, then unwrapped onto a plate with berries or a red fruit coulis. It is soft, cool and barely sweet, and Angevin cheese shops sell it by the pot in spring and summer. This version swaps raw egg white for a little extra whipped cream, so it is safe for everyone. You need muslin or a clean J-cloth and small sieves or ramekins with holes. Chef's tip: give it a full 12 hours in the fridge; it firms up and turns light and mousse-like as the whey drips away.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the crémets
- 1 cup double creamcold
- 1 ⅜ oz icing sugar
- 1 tsp vanilla extract
To serve
- 10 ½ oz raspberries or strawberries
- 1 tbsp caster sugar
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 2: Whisk 1 cup double cream with 1 ⅜ oz icing sugar and 1 tsp vanilla extract to soft peaks that just hold their shape.
Step 3: Beat 9 oz fromage blanc or quark in a bowl until smooth, then fold in the cream in two goes, keeping it airy. Common mistake: whisking the cream stiff; it turns grainy when folded and the crémets weep and split.
Step 4: Spoon into the lined moulds, fold the muslin over and chill for 12 hours, until firm enough to turn out.
720 minStep 5: Crush half of 10 ½ oz raspberries or strawberries with 1 tbsp caster sugar to make a quick sauce. Turn the crémets out onto plates, peel off the muslin and serve with the sauce and the whole berries.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 9 g
- Carbs
- 23 g
- Fat
- 30 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does crémet d'Anjou take?
- About 20 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
- What can I use instead of icing sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Sandwich grecKebab baguette
In Paris, a "grec" is the late-night kebab sandwich named after the Greek-run shops that first sold it in the Latin Quarter. On rue de la Huchette and rue Saint-André-des-Arts near Saint-Michel, students queue after a night out for crusty bread or pitta stuffed with meat shaved from a turning spit, lettuce, tomato and onion, a garlicky white sauce, and, the Paris touch, a handful of fries pushed right inside. This home version marinates chicken thighs in spiced yoghurt, sears them hard and slices them thin, with oven fries. It contains milk, egg (in the mayonnaise) and wheat. Chef's tip: slice the meat thinly across the grain after resting; thick chunks don't feel like a grec.
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
